Ever tried kohlrabi? This member of the cabbage family is popularly referred to as “German turnip” and it tastes slightly spicier than a broccoli stem when raw and takes on a hint of sweetness when cooked.
To ease yourself into trying it, toss kohlrabi into a Purple Kohlrabi, Savoy Cabbage, and Rainbow Carrot Slaw. This crunchy recipe is elevated with parsley and a red wine vinegar/mayonnaise sauce (Serves 4).
- 2 medium purple kohlrabi; peeled, stemmed, and shredded
- ⅓ savoy cabbage, shredded
- 4 rainbow carrots; different colors, peeled, and shredded
- ½ red onion, julienned
- ½ c. curly parsley, finely chopped
- ¼ c. light mayonnaise
- 1 Tbsp red wine vinegar
- 1 Tbsp granulated sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Note: Using a mandolin to shred the ingredients thin will make the slaw texture much better.
- In a large mixing bowl, combine the kohlrabi, savoy cabbage, rainbow carrots, red onions, and parsley and mix.
- In a separate bowl, combine the mayonnaise, red wine vinegar, and sugar and whisk together.
- Pour the slaw dressing a little at a time into the vegetable bowl and mix thoroughly into the vegetables. Make sure that all the vegetables are coated in the dressing.
- Finally, season with salt and pepper. This is a great recipe to make beforehand and let the dressing soak into the vegetables to soften them up a little. It goes great with BBQ, steaks, or grilled meats! Enjoy!